Couple of cooks. Venison backstrap with tater and not pictured ceasar salad. Then a venison andoullie ( SheilaAnn I haven't forgotten) and tater skillet.
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A prelude to the Super Bowl. Texas Red Chili. I toned down the heat this time. But is still not for those who do not like hot foods.
1st picture is the meat after being browned. Top Round stew meat, hot Italian Sausage and 90/10 ground beef. 2nd all ingredients in 6 qt. Lodge Enamel Cast Iron Dutch Oven. 3rd is 5 hours later. 4th I took a slice of french bread spread my garlic butter and topped with 4 blend cheese. Then in oven to melt and crisp. 4th time to eat.
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Cooked up an Angus chuck roast today, cleft in twain so that I could put the two pieces to different uses: one piece low and slow for pulled chuck sammiches, and the other for 4-5 hours and then chunk it up to go into a pot of chili beans for the afternoon. Typically excessive levels of detail right this way.
Started with this:
Dry brined overnight, doused with Cowboy Crust rub (thanks Secret Santa!).
SnS kettle with B&B coals and two hickory chunks at about 250F/120C.
Pulled the piece on the left in the pic above after about 4.5 hours with an IT of about 155F/68C and chunked it up to go into the dutch oven.
Chuck reached full probe tenderness, then got a rest of about 90 min before dinner.
Pulled chuck sammich, bowl o'chili beans with some Rudy's.
Everything was super delicious! My lovely bride really likes the Cowboy Crust rub, too
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DaveD and Clawbear57 I’m a big CC fan also. If you enjoy a mild coffee flavor in your rub, it will rock your world. I’ve only tried it on pork so I need to use on beef as my Pit bud Dave has done.
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Ok this was one of the better meals I’ve made in a while. Braised short ribs w a horseradish cream, Swiss chard and pearl onions and a potato purée. Got damn! So good.
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Grilled halibut with a lemon caper sauce on my kettleAttached FilesComment
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ItsAllGoneToTheDogs sending a volley back at ya! Those peanut butter cookies looked so good coming of the MAK I had to take matters into my own hands. Upped the ante with chocolate chips.🔥🔥🐿️🍪🥜Attached FilesComment
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Big rain moving in tonight so reverse-seared a tri-tip on the Weber gasser. Simple rub of granulated garlic, black pepper, celery seed, and cayenne. Really like these Creekstone prime tri-tips.
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More road food tonight. 😁 Dropped a fillet in the sous vide, then tossed in the cast-iron pan with olive oil, butter, thyme and garlic. Too lazy to do a baked potato, so tossed some fries in the oven for 25 minutes. 🤪Attached FilesComment
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Every once in awhile you come across something and wonder how you ever lived without it. So I've been using some of that brisket tallow I rendered with variations of scrambled eggs.
This is....this is really good lol.
It may not look like much, but this is eggs, hashbrowns, and red onion all cooked up in a bit of that smoked beef tallow.
Not only does it just up this simple dish, when that tallow hits the pan it just smells like country breakfast.
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Drums and thighs. Onions and Garlic in aluminum foil for a garlic butter. No supplements.
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Some baby backs done on the YoderComment
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Had a family gathering last night and finally got around to smoking the incredible pork butt that was in the bounty sent by Dadof3Illinois in my Porter Road Secret Santa gift box. This was simply incredible.
I split it into two pieces to cook quickly enough that it wouldn't need to go overnight. Here it is after dry brining overnight. Almost as red as beef!
And my version of "boating" will now always be catching drippings in the drip pan, putting the meat in it with a foil cover and then into the 170-180 degree oven. Here we are once both pieces were in the pan (first one came off about an hour ahead since it was smaller and boneless):
Those rode three or four hours in the oven. After pulling, this was amazing!
Pretty sure my next purchase will be a warming oven to live in the outdoor kitchen.
Since this was a family gathering (six adults and three kids) there was quite a bit more in the spread. I had some beef back ribs that were smoked a few weeks ago and frozen. They got 4 hours in the SV at 160 and came out great. Shown with a fresh batch of Lisa's sauce.
Beans were the Serious Eats "Best Barbecue Beans" that I made with Rancho Gordo cranberry beans. These things cook up really big and can handle the extended oven time to cook down the sauce. In fact, I made them Thursday and so they got a couple more hours of oven time reheating and holding until kids' naps were over.
And my slaw I love.
The ribs got the granddaughter seal of approval.
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Well Jim it looks like everyone has said it all . NICE. -
I obviously missed something. Enlighten me please.
Based on your post where you said, “And my version of "boating" will now always be catching drippings in the drip pan…” and that second pic, I assumed you used a regular foil boat and caught any drippings in that foil pan. -
wayne I guess the part that I left out is that I don't "boat" until the meat is ready to come off the cooker. That's when I pull out the drip pan with the drippings still in it, drop the meat in, cover the top with foil and then put it into the oven for the rest period. Maybe I should call it boated resting.
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Sardines and Eggs for Lunch.
Keto Carnivor
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Ham and bean soup with grilled cheese sandwiches on sour dough.
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I have no idea what’s for dinner yet, and it may just be some chips and dip… lol
I did however smoke a ham with pecan and oak in my Weber kamado, also played with hand shaping semolina pasta, the pasta was 48% hydration, and 1% Diamond kosher salt.
The 5 shapes I played with are: Lorighittas, Farfalle, Orecchiette, Trofie. & Cavatelle pasta.
Last edited by Richard Chrz; February 5, 2024, 01:57 PM.Comment
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